Some of you might have come across this on your web browsing travels, however these Naan's look really good and are made without a tandoor.

Link http://showmethecurry.com/breads/naan.html

Its always easier to watch somebody prepare recipe's so i think these will be my next effort as i do have a pizza stone

Wayne

This does look very good CH, think i may try this in replacement of my next jalfrezi

Good effort

W

Quote from: Ramirez on January 13, 2012, 01:55 PM
It should be fine Ray. I had to do something similar with a new MacBook and an iPhone. Your apps are linked to the account you purchased them with anyway, so you wouldn't have to re-purchase if something did go wrong.

Also, as long as his ipod has been backed up on your PC before he plugs into the new laptop, nothing would be lost. You would be able to just plug back into your PC and re-sync the data

W

I watched this programme too and also thought what a load of bo!!0cks, a kitchens a kitchen and its a lot easier to say its unachievable at home rather than describe making a base and cooking a decent curry or pretty much repeating the contents of this forum

hehe

Wayne

Keep it up Ray, its like watching corrie!! LOL   ;D ;D

Quote from: Razor on January 12, 2012, 02:53 PM
The second boil is almost done, and as Julian said it would, the oil has come to the surface.  Just to one side of the pot, there is what appears to be, an amount of 'pulp' for the want of a better term.  I don't know what it is but It makes me want to remove it, as I've never seen this before.

Whilst it was boiling, there was plenty of 'foaming' going on but as Julian made no mention of removing it, I didn't either and now it has stopped.

I'm going to give it another ten mins, then let it relax. 

Getting back to this pulp, I think I will pass this base through a sieve, and see what it left behind.

Ray

Does it taste noticeably different Ray and has a lot of oil risen to the top or the odd swirl, sometimes i don't get masses of oil separation and often wonder should i leave longer??

Quote from: Razor on January 12, 2012, 12:58 PM
Ok,

So I have just blended up the onion mixture before adding further water, and my 'guesstimation' seems to be on track.  I've got 3.5L of what can only be described as a "thick wallpaper paste" onion puree in my pan.  So, to use Julians method, I need to add a further 3.5L of water to thin out the puree?

Now, and here's the question, how much spice do I add to this to make it a usable base?  I don't really want to go with Julians '1 chefspoon of this, and 1 chefspoon of that, much preferring to go with a quantity of my own mix powder but not quite sure how much.

Any suggestions?

Ray

That was going to be my worry as well Ray he does seem to put a lot of chef spoons in , I plan on using 2 heaped dessert spoons of mixed powder when i make it. What are you thinking?

Hi ray

Good to hear you had success with the liquid content
Did you do the pot overcrowding thing with the veg as julian recommends?

W

Here's another on-line definition

link to wikipedia http://en.wikipedia.org/wiki/Chaunk

Also known as chaunk 

Quote from: DalPuri on January 10, 2012, 08:26 PM


Again, taken from here:
http://books.google.co.uk/books?id=-UFwsluKqM8C&printsec=frontcover#v=onepage&q&f=false

Shame you didn't post that 1st dalpuri, might have saved a lot of unecessary pettiness and bickering!!